Vegan Veggie Breakfast Scramble.

Vegan Veggie Breakfast Scramble.

Vegan Veggie Breakfast Scramble.
Vegan Veggie Breakfast Scramble | Knead to Cook.

Vegan Veggie Breakfast Scramble. 

All morning I’ve been reminiscing 9/11.  I can’t believe it’s been 13 years.  This was the one and only memorable moment in history that I had happen in my life.  It’s that moment when you remember exactly where you were, what you were doing and exactly how you felt.  I was living on the west coast and it was quite early when I turned on the news.  I remember looking at my small toddler and baby questioning what kind of world I brought them into.  My prayers and thoughts are with all those who were impacted by the devastating act. #neverforget

Today I got up early and ran 4 solemn miles and did a circuit of weightlifting.  I debated posting today but realize that life and healing requires us to keep moving forward, even with a heavy heart.

I made this recipe for lunch on Monday and have made it several times for breakfast and I vary the veggies I use depending on what I have in my fridge.  Perfectly paired with your favorite toast, gluten free bread  etc.  It’s super filling and protein packed.  It’s also a nice departure from a typical smoothie for breakfast.  I also served this as dinner to my husband mixed up with toasted quinoa and he loved it.


Olive oil
1 small zucchini, washed and sliced
1/4 of a yellow onion, diced
1 small yellow carrot, sliced
1/4 green bell pepper, diced
1 small tomato, diced
Salt and pepper
1 can of chickpeas, drained and rinsed
Sriracha sauce
Garnish:  green onions, diced


Chop up your veggies and set aside.  In a fry pan, add about a tablespoon of olive oil and place the pan over medium heat.  Add your vegetables.  While cooking, take your drained chickpeas and add them to a bowl. Mash them with a fork – doesn’t have to be completely mashed but a good rough mash will suffice.  Once the veggies start to brown up a bit add your chickpeas and stir to heat.  I add Sriracha sauce to the mixture for some extra heat but that’s optional.  Then spoon onto your bowl or plate and garnish with green onions.  Serve immediately.



As I mentioned above, I also served this over quinoa for dinner as another idea.

— Knead to Cook

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